GORGONZOLA AND RICOTTA

NO COOK - SERVES 4

1 lb(500g) dried pasta
4 tbsp crumbled gorgonzola
4oz(125g) ricotta, crumbled
1/2 stick (60g) butter
salt, black pepper
additional crumbled gorgonzola to serve

Cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain, reserving 1/2 cup pasta water. Return pasta with gorgonzola, ricotta, and butter to the warm pasta pot. Toss well to coat, adding reserved water as needed. Add salt and pepper to taste. Serve immediately, sprinkled with an additional 2 tbsp gorgonzola.

WHICH PASTA?

medium tubes or shapes - ditali, penne, macaroni, fusilli. conchiglie.

VARIATIONS
GORGONZOLA, RICOTTA, AND BABY SPINACH
Add 2 handfuls baby spinach leaves to the drained pasta wilh the gorgonzola and ricotta. Finish as directed.
GORGONZOLA, RICOTTA, AND BASIL
Add 1 handful fresh basil leaves to the drained pasta with the gorgonzola and ricotta. Finish as directed.
GORGONZOLA, RICOTTA, AND ARUGULA
Add 2 handfuls arugula leaves to the drained pasta with the gorgonzola and ricotta. Finish as directed.